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3 layers on the bottom tier??

post #1 of 7
Thread Starter 

I'm making a two tier cake and I think both tiers need to be 3 layers. I'm worried the bottom tier (9" rounds) will fall on itself because it's too heavy. It's a pretty heavy chocolate cake...not too dense. Any suggestions? Am I worrying for no reason?

 

TIA!!!

post #2 of 7
I'm confused. What do you mean fall on itself? Adding another layer will only make the tier heavier. Maybe I'm just super hungry and not understanding correctly! icon_smile.gif
Getting baked since 2009! ;)
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Getting baked since 2009! ;)
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post #3 of 7
Thread Starter 

I'm worried that when I frost and cover the 3 layers with fondant that it will be so heavy that it will fall or I'm picturing it just crushing down on itself.

post #4 of 7
Unless it's designed that way, all of my tiers are 4" high, so 2 2" tall layers. My cake is a wasc recipe which can be pretty heavy and I've never had that problem. Using a good support system with stacking is always important with any cake, though, but that's not really an issue with just the bottom tier, itself.
Getting baked since 2009! ;)
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Getting baked since 2009! ;)
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post #5 of 7

Usually anything less than 6 inches will do fine without crushing itself. 

post #6 of 7
Quote:
Originally Posted by Vista View Post
 

Usually anything less than 6 inches will do fine without crushing itself. 

 

yep. 

many of us do three-layered tiers. 

post #7 of 7

I've just done a 3 tier wedding cake, and both sponge tiers were 3 layers of cake and held up just fine!

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